Title: CREAMY BLENDER CHOCOLATE FROSTING
Categories: Chocolate, Cakes
Yield: 3 servings

6 Blocks (6 oz.) unsweetened
1 c Evaporated milk
Baking chocolate
1 ts Vanilla
1 1/2 c Sugar
6 tb Margarine

Cut chocolate into small pieces. Put all of the ingredients into a blender.
Cover. At low speed, blend until larger pieces are chopped. Stop motor and
stir. Blend at high speed until frosting becomes thick and creamy. This
frosting is absolutley scrumptious. Makes 3 cups frosting.

Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II Shared
by: Scott Ward I

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Chocolate Coconut Crunch Pie

Recipe By : webmaster@godiva.com
Serving Size : 8 Preparation Time :1:00
Categories : Godiva Chocolate
Company Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Chocolate Coconut Crust—–
Nonstick Cooking Spray
14 Ounces Semisweet Chocolate — coarsely chopped
2 Tablespoons Unsalted Butter
1 1/2 Cups Rice Krispies
1/2 Cup Sweetened Coconut — shredded
—–Filling—–
8 Ounces Bittersweet Chocolate — coarsely chopped
2 Tablespoons Water
1 Tablespoon Unsalted Butter
1/8 Teaspoon Salt
1 1/4 Cups Heavy Cream
1/2 Cup Cream Of Coconut — (fx. Coco Lopez)
2 Teaspoons Vanilla Extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9-inch pie pan well with nonstick
cooking spray. Melt the chocolate with the butter according to the
directions in the Chocolate Key.

2. In a large bowl combine the melted chocolate mixture with the
cereal and the coconut. Scrape the mixture into the prepared pan.
Using a small offset metal cake spatula, spread the mixture evenly
onto the bottom and side of the pan, covering it completely.
Refrigerate the crust while preparing the filling.

Make the filling:

1. Melt the chocolate with the water and butter according to the
directions in the Chocolate Key. Stir in the salt. Allow the
chocolate mixture to cool for 15 minutes.

2. In a large, chilled bowl combine the cream, cream of coconut and
vanilla. Using a hand-held electric mixer, beat the mixture until
soft peaks begin to form.

3. Using a large rubber spatula, fold one third of the whipped cream
mixture into the chocolate mixture to lighten it. Fold in the
remaining cream mixture.

4. Scrape the filling into the prepared crust, smoothing the top with
a cake spatula. Refrigerate the pie for at least 2 hours, until
the filling is set. Allow the cake to stand at room temperature
for at least 30 minutes before serving (the pie is very difficult
to slice otherwise).

8 Servings.

PREPARATION: 1 hour plus chilling time. Allow the pie to stand at room
temperature for 30 minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: Chop Suey with Tuna
Categories: Diabetic, Fish, Main dish, Rice
Yield: 4 servings

2 Stalks celery; cut small 2 c Water +
1/2 Onion; chopped fine 2 tb Water;
3/16 ts Pepper; 3/4 c Rice;
2 tb Soy sauce; 3/4 c Tuna;

Cook celery and onion in 2 tb water over low heat, covered. When
tender, remove from heat, add rice, 2 c water, and seasonings. Bring
to a boil. Turn heat to low and cook covered, until rice is tender
and liquid absorbed (about 1/2 hour). Add tuna. Mix and remove from
heat. Set aside, covered, for a few minutes before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE

Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup

The cookbook doesn’t have the nutritional values as it 22 years old.
Only the calories: 145 per serving

MMMMM

Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole eggs — room temperature
Salt and pepper
1/8 teaspoon Dijon mustard
1 cup oil — room temp or warmer
2 tablespoons lemon juice

Use oil as needed – from 1/2 cup to 1 cup
Lemon juice to taste – from 2 to 3 tablespoons.

In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon each of
salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the
oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the
remaining oil, 1 tablespoon at a time, beating after each addition until it
is absorbed. When all the oil has been absorbed, add the remaining lemon
juice to taste and extra salt and pepper as necessary.

Makes 1-1/4 to 1-3/4 cups

– – – – – – – – – – – – – – – – – –

KLOSSEL SUPPE (DUMPLING SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Butter or vegetable
-shortening
2 Eggs, separated
1/2 ts Salt
1 tb Parsley, minced
1/4 ts Nutmeg
1 1/8 c Bread or coffee cake
-crumbs
1 qt Beef broth

Cream the butter, add egg yolks, salt, parsley, and
nutmeg and mix well. Add the crumbs and beaten egg
whites. With hands dipped in flour, roll dough into
little balls the size of a walnut. Cook slowly,
uncovered, in beef broth for 10 minutes. May also be
cooked in pea or rice soup.

Source: Amana Colony Recipes – Family-size recipes of
the foods prepared and served in the Amana Villages
for over a century. Compiled by The Ladies Auxiliary
of the Homestead Welfare Club, Homestead, Iowa – 1948

Posted on GEnie Food Wine RT Jun 07, 1993 by
COOKIE-LADY [Cookie]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Title: Mushroom Strudel
Categories: Appetizers
Yield: 16 servings

3 T Butter
1/3 c Diced sweet red pepper
7 c Sliced mushrooms
1/2 t Pepper
2 t Lemon juice
1/2 c Shredded mossarella cheese
2 T Fine bread crumbs
1/3 c Melted clarified butter
1/4 c Grated parmesan cheese
1 ea Large onion, chopped
2 ea Cloves garlic minced
1/2 t Salt
1/2 t Thyme
1/2 c Diced black forest ham
1/4 c Minced fresh parsley
8 ea Sheets phyllo pastry
2 t Dijon mustard

In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly
one on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch border on both sides. Over mustard, spread half of the mushroom
filling. Dust filling and phyllo pastry with half the parmesan
cheese. Turn up bottom edge of pastry over mushroom filling; turn
both side edges in the brush this exposed phyllo pastry on bottom and
edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each
roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F
over for about 25 minutes or until pastry is golden and crisp. Let
cool for about 5 minutes before slicing.

MMMMM

Gnocchi Di Susine

Recipe By : Molto Mario MB1D10
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Basic gnocchi dough:
3 Pounds russet potatoes
2 Cups all-purpose flour
1 egg, extra large
1 Pinch salt
Filling:
5 plums, smallest possible — quartered
1/2 Cup sugar
Sauce:
4 Tablespoons butter
1/4 Cup fresh bread crumbs
1/2 Teaspoon cinnamon

Boil the whole potatoes until they are soft (about 45 minutes). While still
warm, peel and pass through vegetable mill onto clean pasta board.

Make well in center of potatoes and sprinkle all over with flour, using all
the flour. Place egg and salt in center of well and using a fork, stir into
flour and potatoes, just like making normal pasta. Once egg is mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
another 4 minutes until ball is dry to touch.

To make Gnocchi di Susine:

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to
form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2
teaspoon sugar on each and fold dough around plum pieces to form a package
with no tears or rips, relatively smooth and evenly coated. Continue until
all are finished. If making pasta ahead cook and the shock in cold water.

Place gnocchi in water, 10 at a time, and carefully stir to prevent
sticking to sides or bottom of pan. Allow to float and continue cooking for
2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat.
Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve
on a plate and sprinkle with cinnamon.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Greek St. Basil’s Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
1/3 cup milk — +1 T
2 tablespoons butter or margarine
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves
1 1/2 cups bread flour
1 teaspoon yeast
–medium–
1/2 cup milk
2 1/2 tablespoons butter or margarine
1 1/4 egg
1/3 cup sugar
1/3 teaspoon salt
1/3 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/3 teaspoon nutmeg
dash ground cloves
2 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : This traditional Greek bread is usually served with one coin hidden
inside which bestows luck upon the finder. I do not recommend including it in
the bread as it might damage the machine. (You could add a single raisin added
at the beep, if desired.) St. Basil’s bread is a delicious, sweet bread which
disappears quickly.

Mozzarella With Tomatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Mozzarella Cheese — sliced
3 Tomatoes, Red Ripe — sliced
2 Teaspoons Oregano
4 Tablespoons Olive Oil
Salt — to taste
Fresh Ground Black Pepper — to taste
2 Ounce Can Anchovies — drained
Basil Leaves — to taste
Black Olives — (Neopolitan)

Arrange mozzarella and tomato slices in alternate overlapping layers on
a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with
anchovies and basil leaves and serve at room temperature with neapolitan
black olives.

Serves 6.

– – – – – – – – – – – – – – – – – –

Title: Centennial Lemon Squares
Categories: Cookies
Yield: 8 servings

1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated
1 tb Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice
and lemon rind. Spread over baked mixture. Return to oven. Bake for 20
minutes longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over
lemon mixture. Cut into squares to serve.

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